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Chunky Chicken Salsa Salad

Healthycooking's picture
Try this Chunky Chicken Salsa Salad recipe and you will never regret. The combination used in this Chunky Chicken Salsa Salad is delightful. Try it now!
Ingredients
  Garlic 1 Clove (5 gm), minced
  Boneless skinless chicken breasts 1⁄2 Pound
  Canned california cling peach slices 16 Ounce (In Juice/ Extra Light Syrup)
  Chili powder 1⁄2 Teaspoon
  Seasoned salt 1⁄4 Teaspoon
  Iceberg lettuce head 1 , rinsed and crisped
  Frozen corn 10 1⁄2 Ounce, cooked, drained cooled (1 Box)
  Cherry tomatoes 1 Cup (16 tbs), halved
  Canned diced green chilies 4 Ounce (Drained)
Directions

Bring 2 cups water to a boil; add garlic.
Add chicken breasts; simmer 10 to 15 minutes until cooked through.
Drain, cool and shred chicken breasts.
Drain peach slices, reserving 1/4 cup liquid; save remainder for other uses.
Cut peach slices in half and set aside.
Blend reserved peach liquid with chili powder, cumin and seasoned salt for dressing.
Set aside.
Cut lettuce into chunks.
Toss together lettuce chunks, shredded chicken, reserved peach slices, corn, cherry tomatoes, green onions, cilantro and diced green chilies.
Drizzle salad with dressing and toss well

Recipe Summary

Course: 
Appetizer

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